Ma Hunsicker’s Spaghetti Sauce


  • 2 pounds extra-lean (94) ground beef
  • 2 tablespoons butter
  • 1/2 cup red wine
  • 5 stalks celery, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (28 ounce) can tomato sauce
  • 2 (6 ounce) cans tomato paste
  • 6 cloves garlic, chopped
  • 1 tablespoon white sugar
  • 1 tablespoon dried oregano, or to taste
  • 1 teaspoon seasoned salt (such as Lawry’s), or to taste
  • 1 teaspoon Italian seasoning, or to taste
  • 1 teaspoon dried parsley, or to taste


Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

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Melt butter in a large skillet over medium heat. Cook and stir celery, mushrooms, onion, and bell pepper in hot butter until soft, 5 to 7 minutes. ; add to the ground beef.

Stir whole tomatoes, tomato sauce, tomato paste, garlic, sugar, oregano, seasoned salt, Italian seasoning, and parsley into the beef and vegetable mixture; bring to a boil, reduce heat to low, and simmer, stirring frequently, until the sauce is thick and well-seasoned, 2 to 3 hours.